Marrow on Toast

Moelle sur Croûtes

Method

Split a large marrowbone, remove and blanch the marrow and pound it with four hard boiled yolks of eggs, add a tablespoonful of finely chopped parsley, a pinch of chopped bayleaf and thyme, a little cayenne pepper and salt, and when well mixed and quite smooth, spread it on some small rounds or squares of toast about an inch thick, or on fried croûtons, in the centre of which little wells about a quarter of an inch deep have been made, sprinkle a few browned breadcrumbs on the top, place them on a piece of paper on a baking tin, cover them with a similar piece of paper, and put them in a quick oven for ten to twelve minutes; dish them up, sprinkle them with a little chopped parsley, and serve very hot. The marrow will be sufficient for about eight croûtes.

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